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Allied Member, ASID
Licensed General Contractor
AZ ROC 287314

December 17, 2011

Irish Themed Dinner! FOR SATURDAY SUPPER!

Filed under: SATURDAY SUPPER — Tags: — jherzlinger @ 1:29 pm

Even though it’s not St. Patrick’s Day, I can not wait until March to cook one of my favorite meals! To start, brown scones, corned beef cabbage with parsley-mustard sauce, followed by chocolate-stout cake with Guinness ice cream


2 1/4 cups all-purpose flour

3/4 cup whole-wheat flour

3 tablespoon kosher salt

2 tablespoons plus 2 teaspoons baking powder

9 tablespoons unslated butter, chilled and cut into small cubes

1 cup plus 2 tablespoons buttermilk

Preheat the oven to 375 degree Fahrenheit

Place the flours, sugar, and baking powder in a food processor, and process 30 seconds, until well combined.

Add the butter and pulse about 10 times, until the mixture is a coarse meal.

With the machine running, quickly pour in 1 cup of the buttermilk. Stop the machine as soon as the dough comes together. It’s important not to overwork the dough.

Turn the dough onto a lightly floured work surface and bring it together with your hands into a large ball. Divide the dough into three pieces, and shape each of them into 5-inch-wide disc. Cut each disc into quarters.

Brush the tops of the scones with a little buttermilk. Place on a lightly buttered baking sheet and bake 25 minutes, until the scones are golden brown.


One 6-pound corned-beef brisket

2 onions

4 whole cloves

2 bay leaves, preferably fresh

1/2 bunch thyme

2 chiles de arbol

6 small carrots

9 golf ball-sized turnips

1 1/4 pounds yellow potatoes, peeled

1 medium green cabbage (about 2 pounds)

Parsley-mustard sauce (recipe follows)

*NOTE: timing is important aspect of this meal. While the meat is resting, finish cooking the vegetables. Though you can prep the vegetables in advance, it’s the best to wait and cook them at the last moment.

Preheat the oven to 325 degrees F

Place the coned beef in a large deep pot and cover with water by 6 inches. Bring to a boil over medium heat.

Cut the onions in half lengthwise, peel them, and poke one clove into each half.

When the water comes to a boil, turn off the heat and add the onions, bay leaves, thyme, and chilies. Cover the pot with plastic wrap (yes, it can go in the oven), aluminum foil, and a tight-fitting lid if you have one.

Cook the corned beef in the oven 4 to 4 1/2 hours, until it’s fork-tender. (Carefully remove the foil and plastic and pierce the meat with a fork. If the fork doesn’t penetrate easily, the corned beef is not ready.)

While the beef is cooking, peel the carrots, leaving 1/2 inch of stem. Cut the carrots in half lengthwise. Trim the turnip tops, leaving 1/2 inch of stem attached. Cut the turnips in half through the stems. Cut the potatoes into 1-inch chunks. Remove any tough outer leaves from the cabbage and slice it in half through the core. Cut each cabbage half into three wedges, leaving the core intact to hold the leaves together.

When it’s done, remove the meat from the oven, let it cool in a few minutes, and transfer it to a baking sheet.

Turn the oven up to 375 degree F.

Return the meat to the oven for about 15 minutes, until it browns and crisps on top. Let the corned beef rest 10 to 15 minutes before slicing it. Meanwhile, skim the fat from the broth. (There probably won’t be very much.) Taste the broth. If it tastes good-not too salty but nicely seasoned and meaty-set half of the liquid aside in a medium saucepan. If the broth is salty, add a little water before setting half of it aside.

Add water to the broth in the large corned-beef cooking pot until you have enough liquid to poach the vegetables. Bring to a boil over high heat, then turn the heat down to medium, and add the potatoes to the pot. Simmer 5 minutes and then add the cabage, turnips, and carrots. (If your pot is not big enough, divide the broth into two pots, adding more water if needed.) Simmer over low heat 15-20 minutes, until the vegetables are very tender. Test each type of vegetable occasionally, and if one is ready before the others, use tongs or a slotted spoon to take the vegetables out of the broth.

Taste the reserved broth and the vegetable-cooking broth. Combine them to your taste. If the vegetable broth tastes best, use it for the finished broth. If the vegetable broth is watery but has good flavor, add a little of it to the reserve broth, to you liking. Or, if you like the meat broth best, use it by itself.

Place the cabbage on a large warm platter. Slice the corned beef against the grain into 1/4-inch thick slices. Arrange the meat over the cabbage. Scatter the other vegetables over and around the platter. Pour over a good quantity of your chosen broth, and drizzle with the parsley-mustard sauce. Pass the extra broth and sauce at the table.


Place the shallots, vinegar, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Pound the parsely with a mortar and pestle and add it to the shallots. Whisk in the mustard and olive oil, and season with a squeeze of lemon juice, a pinch of pepper and a pinch more salt, if you like. Be careful not to over season, since the corned beef may be on the salty side.


2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1 cup Guinness stout

1 cup molasses

1 1/2 teaspoons baking soda

3 extra-large eggs

1/2 cup dark-brown sugar

1/2 cup granulated sugar

1 cup vegetable oil

1 teaspoon unsalted butter, softened

Guiness ice cream  (recipe follows)

Preheat the oven to 350 degree F

Sift the flour, cocoa powder, cloves, cinnamon, and nutmeg together into a large mixing bowl.

Pour the beer and molasses into a medium pot, whisk together, and bring to a boil over medium-high heat. Remove from the heat, and whisk in the baking soda. Don’t be surprised when it foams up.

In another bowl, whisk together the eggs and both sugars, mixing well to combine. Whisk in the oil, and then the beer mixture.

Make a well in the center of the dry ingredients. Pour in the liquid ingredients, whisking slowly until just incorporated. Be careful not to overmix or the cake will be tough.

Pour batter into a lightly buttered Bundt pan and bake 30 minutes. The cake is done when it begins to pull away from the sides of the pan and the top surface is just starting to crack. When you insert a skewer into the center, it should come out mostly clean. To kepp the cake moist, cover it with a dry kitchen towel as it cools. After 30 minutes, invert the cake onto a platter.

Serve slices of the cake with scoops of the Guinness ice cream.


1/2 vanilla bean

1 cup whole milk

1 cup heavy cream

2/3 cup Guimmess stout

2 tablespoons plus 2 teaspoons molasses

3 extra large egg yolks

1/3 cup granulated sugar

1/2 teaspoon pure vanilla extract

Split the vanilla bean in halt lengthwise. Using a paring knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, milk, and cream, and bring to a boil over medium heat. Turn off the heat, cover and allow the flavors to infuse for 30 minutes.

While the cream is infusing, whisk the beer and molasses together in a small saucepan, bring to a boil, and then turn off the heat.

Whisk the egg yolks, sugar, and vanilla extract together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them. Slowly, add another 1/4 cup or so of the warm cream, whisking continuously. At this point you can add the rest of the cream mixture in a slow, steady stream, whisking continuously. Pour the mixture back into the pot, and return to the stove.

Stir the beer mixture into the cream and cook the custard over medium heat, 6 to 8 minutes, stirring frequently with a rubber spatula and scraping the bottom and sides of the pan. The custard will thicken and when it’s done wil the coat the back of the spatula. Strain the mixture, and chill at least 2 hours in the refrigerator. When the custard is very cold, process it in an ice cream maker according to the manufacturer’s instructions.

December 3, 2011


Filed under: SATURDAY SUPPER — jherzlinger @ 9:29 am

I have had a mad craving for ITALIAN food, something not really great in the Southwest! BUT I love cooking it! Tonight I am throwing an impromptu dinner party and wine tasting to celebrate a great week! I have friends coming over and we’re sampling three fabulous Italian white wines. How good does that sound?

So today’s menu I know you will love! It is really simple and fantastic! Let me know what you think and how it turned out!












First things first, the wine tasting! Set up wines (chilled of course) with plenty of glasses so guests can sip throughout the evening. I recommend a selection that includes La Scolca Gavi di Gavi Black Label (my favorite!), Antinori Cervaro Della Sala and Livio Felluga, Pinot Grigio.











Serves 4

12 (1/2 inch thick) slices from a long Italian loaf (3 inches wide)

3 1/2 tablespoons extra-virgin olive oil

2 (6 1/2 ounce) jars marinated artichoke hearts, drained, rinsed well and patted dry

2 tablespoons heavy cream

1/2 cup tablespoons chopped pitted green olives

3 tablespoons finely chopped red onion

*Preheat broiler and arrange bread slices in 1 layer on a baking sheet and brush tops with 1 1/2 tablespoons oil. Broil 4 to 6 inches from heat until golden on top, about 30 seconds, turn toasts over and broil until golden, about 30 seconds more. Transfer toasts to a rack to cool.

*Pulse artichokes with cream in a food processor until finely chopped. Transfer mixture to a bowl and stir in salt and pepper to taste.

*Stir together olives, onion and 1/2 tablespoon oil in a small bowl. Spread toasts evenly with artichoke cream and top with olive mixture. Drizzle with remaining 1 1/2 tablespoons oil just before serving.









Makes 24 hors d’ oeuvres

12 slices firm white sandwich bread

1/4 cup drained bottled capers (chopped)

6 oz fresh mozzarella cut into 1/4 inch thick slices at room temperature

1/4 cup all purpose flour

2 large eggs

2 tablespoons milk

1 tablespoon unsalted butter

2 tablespoons olive oil

*Divide capers among 12 bread slices and spread evenly. Divide mozzarella among 6 slices and sprinkle with pepper to taste. Make into 6 sandwiches then cut off and discard crusts to form 3 in squares.

*Coat sandwiches with flour, knocking off excess. Beat together eggs, milk and a pinch of salt and pepper in another small, shallow bowl. Heat 1/2 tablespoon butter with 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until foam subsides. Meanwhile, coat 3 sandwiches with egg mixture.

*Fry, turning over once until golden brown then drain on paper towels. Coat and fry remaining 3 sandwiches in the same manner. Cut sandwiches into squares and serve immediately.








Serves 4

3 oz mâche (butter lettuce or watercress can be substituted)

1/2 teaspoon fine sea salt

1/4 teaspoon black pepper

*2 to 3 tablespoons extra-virgin olive oil

*Gently toss together mâche, sea salt, pepper and 1 tablespoon oil. Mound salad on plates and drizzle with remaining olive oil.











Serves 4

5 tablespoons unsalted butter cut into tablespoon pieces

12 oz dried egg fettuccine

1/4 teaspoon salt

1 cup finely grated Parmigiano-Reggiano

*Preheat oven to 250 degrees. Melt butter in a heatproof serving bowl in middle of oven for about 5 minutes.

*Cook fettuccine in a 6 to 8 quart pot of boiling salted water until al dente.

*Reserve 1/2 cup pasta cooking water then drain fettuccine in a colander. Immediately toss fettuccine with butter and salt in bowl then slowly add 3/4 cup cheese tossing constantly and adding enough cooking water to keep pasta moist.

*Season with salt and pepper to taste then sprinkle with remaining cheese.









1 large egg

3 tablespoons granulated sugar

1/2 teaspoon finely grated fresh orange zest

1/2 teaspoon fresh orange juice

1/2 cup whole milk ricotta

1/3 cup all purpose flour

1/8 teaspoon salt

1 cup olive oil

Confectioners sugar for dusting

*Whisk together egg and granulated sugar then whisk in zest, juice, ricotta, flour and salt until combined. Heat oil in a 10 inch heavy skilled over moderately high heat until hot but not smoking.

*Working in batches of 4, spoon 1 tablespoon of batter per fritter into oil and fry, turning over once until golden on both sides (about 2 minutes). Transfer with a slotted spoon to paper towels to drain and cool slightly.

*Dust fritters with confectioners sugar and serve immediately.

Kick dessert up a notch and pop open a bottle of Mionetto Il Prosecco Sparking Wine. Pairs perfectly with the Fritters and is a light treat after dinner.

Enjoy and have a wonderful weekend! Love, Jamie

November 26, 2011


Filed under: SATURDAY SUPPER — jherzlinger @ 2:04 pm

If you’re refrigerator is packed as full as mine with holiday leftovers, you will appreciate this easy dinner that will clear your fridge (or at least your turkey stash!). Pair with a large glass of white wine and of course, treat yourself to one of my favorite cookie recipes for dessert. Hope you all had a great Thanksgiving and enjoy the rest of your weekend! Love, Jamie




Spinach, Strawberry and Pecan Salad

1 pound fresh spinach (washed and dried)

1 pint strawberries (washed and halved)

½ cup pecan halves, toasted


1/3 cup raspberry vinegar

1 teaspoon dry mustard

1 teaspoon salt

½ cup sugar

1 cup vegetable or olive oil

1 ½ tablespoon poppy seeds

*Combine dressing ingredients except the poppy seeds in a blender. Add the poppy seeds by hand. Toss dressing with spinach, strawberries and hot pecans. The hot nuts will slightly wilt the greens.

Turkey Tetrazzini

1 pound Rigatoni

½ pound fresh mushrooms

1 stick (1/4 pound) butter

2/3 cup flour

1 large onion, sliced

5 cloves garlic, peeled and copped

4 cups chicken or turkey broth

2 cups light cream

¼ cup dry sherry

4 cups diced turkey, cooked

1 cup grated Parmesan cheese

1/3 teaspoon garlic powder

Salt and pepper to taste

*Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and sauté in 2-3 tablespoons of the butter along with sliced onion and chopped garlic until lightly browned.

*Combine the remaining butter with flour and add broth stirring over low heat until thickened. Add the cream, salt, pepper, sherry and garlic powder.

*Divide the sauce in half. Add one half of the turkey meat and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.

*Turn remaining cooked turkey into the center of the pasta mixture. Top with Parmesan cheese and bake uncovered at 400 degrees for 20 minutes.

To drink: Mount Eden, Chardonnay Estate (Santa Cruz Mountains), 2007

White Chocolate Chip Cookies with Macadamia Nuts

½ cup unsalted butter, softened

1/3 cup sugar

1/3 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 cup all purpose flour

½ teaspoon baking soda

¼ teaspoon salt

6 ½ ounces white chocolate, chopped

¾ cup macadamia nuts, halved

*Preheat oven to 350 degrees. Blend butter, sugars, egg and vanilla until fluffy, stopping once to scrape down sides of the bowl, about 1 minute. Add flour, baking soda and salt and mix until just combined. Stir in chocolate and nuts.

*Do not over mix. Arrange on a lightly greased or parchment lined cookie sheet, spaced about 2 inches apart.

*Bake at 350 degrees until lightly brown around edges, about 15 minutes. Cool on cookie sheet for 3 minutes, then remove to racks and cool completely.

November 19, 2011


Filed under: SATURDAY SUPPER — jherzlinger @ 12:51 pm

It’s the weekend before Thanksgiving so I thought I would give all of you chef’s a break and put together a menu that’s easy and absolutely delicious. I’m sharing with you my all-time favorite recipe for lasagna and I hope you love it as much as I do! Enjoy and have a great weekend! Love, Jamie





Escarole Soup

2 large garlic cloves, minced

2 tablespoons olive oil

1 cup chopped onion

12 cups chicken broth

½ teaspoon dried oregano, crumbled

½ cup tiny pasta shapes, such as egg flakes or pastina

1 head escarole (washed and cut into ½ inch strips)

3 hard boiled eggs (sliced thin and lengthwise)

1 cup coarsely grated parmesan.

*In a kettle, cook the garlic in the oil over low heat, stirring until pale golden. Add the onion and cook the mixture, stirring until onion is softened. Add the broth and the oregano, bring the mixture to a boil and add the pasta. Simmer the soup for 5 minutes, add the escarole and salt and pepper to taste and simmer the soup for 5 minutes more. Ladle the soup into soup plates, top it with the egg slices and sprinkle it with the parmesan.

Jamie’s Favorite Lasagna

1 lb sweet or hot Italian sausage (5 links)

½ lb ground beef

½ cup finely chopped onion

2 cloves garlic, crushed

2 tablespoons sugar

1 tablespoon salt

1 ½ teaspoons dried basil leaves

½ teaspoon fennel seed

¼ teaspoon pepper

¼ cup chopped parsley

4 cups canned tomatoes, undrained or 1 can Italian-style tomatoes

2 cans (6 oz size) tomato paste

1 tablespoon salt

12 curly lasagna noodles

1 container (15 oz) ricotta or cottage cheese, drained

1 egg

½ teaspoon salt

¾ lb mozzarella cheese, thinly sliced

¾ cup grated Parmesan cheese

*Remove sausage meat from outer casings and chop the meat. In a 5 quart Dutch oven, over medium heat, sauté sausage, beef (break up beef with wooden spoon), onion and garlic, stirring frequently until well browned (about 20 minutes).

*Add sugar, 1 tablespoon salt, the basil, fennel, pepper and half the parsley and mix well. Add tomatoes, tomato paste and ½ cup water, mashing tomatoes with a wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally until thick (1 to 1 ½ hours).

*In an 8 quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling. Add lasagna, 2 or 3 at a time. Return to boiling, boil, uncovered and stirring occasionally, 10 minutes or just until tender. Drain in colander; rinse under cold water. Dry lasagna on paper towels.

*Preheat oven to 375 degrees. In a medium bowl, combine ricotta, egg, remaining parsley and salt and mix. In the bottom of a 13 by 9 by 2 inch baking dish, spoon 1 ½ cups sauce. Layer with 6 lasagna lengthwise and overlapping to cover. Spread with half of ricotta mixture; top with third of mozzarella. Spoon 1 ½ cups sauce over cheese; sprinkle with ¼ cup Parmesan.

*Repeat layering, starting with 6 lasagna and ending with 1 ½ cups sauce sprinkled with Parmesan. Spread with remaining sauce, top with rest of mozzarella and Parmesan. Cover with foil, tucking around edge.
* Bake 25 minutes, remove foil. Bake uncovered 25 minutes longer or until bubbly. Cool 15 minutes before serving.

Makes 8 servings.

Serve with your favorite bread (warmed of course!).

To Drink: Neudorf Vineyards, Chardonnay “Moutere” (Nelson), 2007

Lemon Sorbet

Serve with your favorite biscotti.

November 12, 2011


Filed under: SATURDAY SUPPER — jherzlinger @ 3:27 pm

It’s been a crazier week than usual with my trip to New York and the launch of JAMIE! I spent the week in New York and had the best time meeting with clients, catching up with friends and was lucky enough to attend the insanely inspirational Traditional Homes Woman of the Year Luncheon. I caught Other Desert Cities on Broadway and saw the Maurizio Cattelan exhibit at the Guggenheim which is not to be missed! The best part of the trip was watching the New York marathon with tens of thousands of people. It was an absolutely euphoric experience and makes me feel so grateful to live in this country. Amidst the excitement of the trip, we successfully launched JAMIE!! I cannot thank you enough for your tremendous support through emails, phone calls and comments. It means the world to me and I am so grateful! Have a wonderful weekend! Love, Jamie




Butternut Squash and Fennel Soup with Crème Fraiche and Candied Pumpkin Seeds

2 pounds Butternut squash

2 medium bulbs fennel

4 tablespoons extra-virgin olive oil

2 teaspoons fennel seeds

4 tablespoons unsalted butter

2 cups sliced onions

1 tablespoon thyme leaves

2 chiles de arbol (or red chile flakes)

1 bay leaf

¾ cup sherry

10 cups chicken or vegetable stock or water

¼ cup crème fraiche

Candied pumpkin seeds (recipe follows)

Kosher salt and freshly ground black pepper

*Preheat oven to 400 degrees. Cut the squash in half lengthwise and remove the seeds. Place the squash cut side down on a cutting board and use a sharp knife to remove the peel. Slice the squash into 1-inch thick wedges.

*Toss the squash and fennel with the olive oil, 1 teaspoon salt and some freshly ground black pepper. Place the vegetables flat on a baking sheet and roast about 35 minutes, until tender and slightly caramelized. Meanwhile, toast the fennel seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and are lightly brown. Pound them coarsely in a mortar.

*Heat a Dutch oven or soup pot over high heat for 2 minutes. Add the butter and when it foams, add the onions, fennel seeds, thyme, chiles, bay leaf, 1 teaspoon salt and a good amount of freshly ground black pepper. Reduce the heat to medium-high and cook about 10 minutes, stirring often until the onions are soft, translucent and starting to color.

*Add the squash and fennel and stir to coat with the onions for a minute. Turn the heat back up to high and pour in the sherry. Let it reduce for a minute or two and then add the stock and 1 tablespoon salt. Bring to a boil, turn down the heat and simmer 20 minutes.

*Strain the soup in a colander set in a pot. Put a third of the solids into a blender with ½ cup of the broth (you will puree the soup in batches). Process at the lowest speed until the squash mixture is pureed. Add another ½ cup broth and then turn the speed up to high and pour in more liquid, a little at a time, until the soup has the consistency of heavy cream. Blend at least a minute on high speed, until the soup is completely smooth and very creamy.

*Transfer to a container and repeat with the rest of the ingredients. You may not need all the liquid. Taste for balance and seasoning. Pour the soup into six bowls, spoon some crème fraiche in the center of each and scatter the pumpkin seeds over the top. Or serve family-style in a tureen with the crème fraiche and pumpkin seeds on the side.

Candied Pumpkin Seeds

¼ teaspoon cumin seeds

2 teaspoons unsalted butter

½ cup raw pumpkin seeds

1 tablespoon granulated sugar

Generous pinch each of ground cinnamon, paprika and cayenne pepper

1 teaspoon honey

Kosher salt

*Toast the cumin seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and are lightly browned. Pound them coarsely in a mortar.

*Melt the butter in the cumin pan over medium heat. Add the pumpkin seeds and sugar, then sprinkle the spices and a healthy pinch of salt over them. Toss the pumpkin seeds to coat them well with the putter and cook a few minutes, until just after they begin to pop and color slightly. Turn off the heat and wait 30 seconds. Add the honey, tossing well to coat the pumpkin seeds. Spread on a plate and let them cool.

Chicken Paillards with Parmesan Breadcrumbs, Escarole, Capers and Rosemary

6 boneless, skinless chicken breasts

¾ cup all-purpose flour

2 extra large eggs

4 ½ cups fresh breadcrumbs

1 cup grated Parmigiano-Reggiano

6 tablespoons chopped flat-leaf parsley

6 tablespoons extra-virgin olive oil

8 tablespoons (1 stick) unsalted butter

1 sprig rosemary, broken in half

1 chile de arbol (optional for an added kick, red chile flakes also work too!)

2 cloves garlic, sliced

2 heads escarole, core removed, leaves separated and cleaned

1 lemon, zest finely grated

2 tablespoons chopped capers

Kosher salt and freshly ground black pepper

*Place the chicken breasts between two pieces of plastic wrap and pound them with a mallet to an even 1/3 inch thickness. Place the flour on a plate or in a pie pan. Beat the eggs in a shallow bowl.  Combine the breadcrumbs, Parmigianino and 3 tablespoons chopped parsley in a shallow dish. Line the three dishes up in a row.

*Season the chicken breasts with salt and pepper. Dredge the chicken in the flour, then the egg and then the breadcrumb mixture, using your hands to pat the breadcrumbs onto the chicken.  Transfer the prepared chicken breasts to a large plate or baking sheet.

*Heat two sauté pans over high heat for 2 minutes. Swirl 2 tablespoons olive oil into each and wait a minute. Place three chicken breasts in each pan. Cook 3 minutes and then add 1 tablespoon butter to each pan. Cook another minute and when the crumbs are golden brown, carefully turn the chicken over. Turn the heat down to medium and cook a few more minutes until the second side is golden brown and the chicken is just cooked through. Remove the chicken to a baking sheet.

*Return the pans to medium heat and swirl 1 tablespoon olive oil into each pan. Divide the rosemary and chile between the two pans and let sizzle 30 seconds. Add half the garlic to each pan, stir a few seconds and then add the escarole to the pans. Season with salt and pepper and sauté gently 2 to 3 minutes, until the greens have just wilted. Season the escarole with a squeeze of lemon juice and transfer to a large platter. Place the chicken on top.

*Wipe out one of the pans and return it to the stove over medium heat. Add the remaining 6 tablespoons butter and cook until its brown and smells nutty. Remove from the heat and wait a few seconds. Add the capers, lemon zest, a generous squeeze of lemon juice and the remaining 3 tablespoons parsley. Carefully taste for seasoning. Spoon the caper brown butter over the chicken and around the escarole.

To drink: Windracer, Chardonnay Russian River Valley, 2007

Pumpkin Cake with Pecan Streusel

1 Butternut squash

8 tablespoons (1 stick) unsalted butter, plus a little for the pan

½ vanilla bean

2 cups all purpose flour

¾ teaspoon baking soda

¾ teaspoon baking powder

¾ cup granulated sugar

½ teaspoon ground cloves

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

¼ teaspoon kosher salt

1 ½ cups whole milk

1 ¼ cups heavy cream

3 extra large eggs

1 tablespoon honey

Pecan streusel topping (recipe follows)

Maple ice cream (optional)

*Preheat the oven to 400 degrees. Cut the squash in half lengthwise and place on a baking sheet, cut side up (don’t remove the seeds yet, they give extra flavor). Cover with foil and roast about 1 hour until very tender. Let cool 10 minutes and then scoop out the seeds and discard them. Puree the warm squash through a food mill and measure out 1 ½ cups.

*Turn the oven down to 350 degrees. Cut a circle of parchment paper to fit the bottom of a 10-inch round cake pan. Brush the bottom of the pan with a little butter and then line it with the paper.

*Place the 8 tablespoons butter in a medium saucepan. Slice the vanilla bean lengthwise down the center and use a paring knife to scrape the seeds and pulp onto the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter. Add the vanilla pod to the pan and cook the butter over medium heat 6 to 8 minutes, shaking the pan occasionally until the butter browns and smells nutty. Remove the vanilla pod and discard.

*Sift together the flour, baking soda, baking powder, sugar, cloves, cinnamon and nutmeg into a large bowl. Add the salt. Make a well in the center. In another large bowl, whisk the reserved 1 ½ cups squash puree, milk, ¼ cup cream, eggs and honey to combine. Pour the liquid into the well in the dry ingredients and whisk until incorporated. Stir in the brown butter, scraping with a rubber spatula to make sure you get all the brown bits from the pan.

*Pour the batter into the prepared pan and bake 25 minutes, then remove the cake from the oven and sprinkle the streusel evenly over the top. Bake the cake another 45 minutes, until the topping is crisp and the cake has set. Cool the cake on a rack for at least 15 minutes.

*In a stand mixer fitted with the whisk attachment, whip 1 cup cream to soft peaks. Cut six slices from the cake and serve with scoops of maple ice cream and dollops of whipped cream.

Pecan Streusel Topping

¼ cup pecans

1 teaspoon grapeseed oil

¼ teaspoon kosher salt

 4 tablespoons cold unsalted butter, cut into cubes

¼ cup granulated sugar

1 tablespoon brown sugar

¼ cup plus 2 tablespoons all purpose flour

¼ teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

*Preheat the oven to 375 degrees. Spread the pecans on a baking sheet and toast them 8 to 10 minutes, until they darken slightly and smell nutty. When the nuts have cooled, chop them coarsely. Toss the nuts with the oil and salt.

*In a food processor, pulse the butter, sugars, flour, cinnamon and nutmeg until just combined. Remove to a bowl, stir the salted pecans and chill until ready to use.

November 5, 2011


Filed under: SATURDAY SUPPER — jherzlinger @ 11:08 am

The weather has officially turned and it’s time for some delicious comfort food! This Saturday I have compiled a few of my tried-and-true recipes that I make all the time for my family. Kick back with a glass of wine and enjoy! Love, Jamie




Avocado and Citrus Salad with Green Olives

4 pounds mixed citrus fruit (about ½ cup citrus segments per person

2 tablespoons finely diced shallot

1 teaspoon red wine vinegar

1 tablespoon lemon juice

¼ cup extra-virgin olive oil

2 ripe but not too soft avocados

½ cup pitted Lucques, Picholine, or other green olives

1 bunch watercress, cleaned, tough stems removed

1 bunch frisee (about 2 ounces), cleaned

Kosher salt and freshly ground black pepper

*Zest some of the citrus to get 1 teaspoon fine zest. Using a sharp knife, cut the stem and blossom ends from the fruit. One by one, place each of the fruits, cut side down, on a cutting board. Following the contour of the fruit with your knife, remove the peel and cottony white pith, working from top to bottom and rotating the fruit as you go.

*When the fruits are all peeled, hold them in your hand one by one and carefully slice between the membranes and the fruit to release the segments in between. Discard all the seeds.

*Combine the shallot, ¼ cup citrus juice (from segmenting the fruit), the vinegar, lemon juice and ½ teaspoon salt in a small bowl. Let sit 5 minutes, then whisk in the olive oil and the zest. Taste for balance and seasoning.

*Cut the avocados in half lengthwise. Remove the pits and peel. Cut the avocados into ¼ inch slices and place on a plate. Season with ½ teaspoon salt and freshly ground pepper. Place the citrus and olives in a large bowl and spoon three quarters of the vinaigrette over them.

*Sprinkle with ¼ teaspoon salt. Gently toss in the watercress and frisee. Taste for balance and seasoning. Add more vinaigrette if you like.

*Place half the salad on a large chilled platter. Nestle half the avocado slices in the salad, being careful not to flatten the greens. Arrange the rest of the salad on top and tuck the remaining avocado slices into the salad so you have a tapestry of colors. Place the blood-orange slices among the greens.

To drink: Carmes de Rieussec (Sauternes), 2009

Braised Beef Stew with Red Wine, Tomato, Olives and Buttered Noodles

3 pounds boneless beef short ribs (cut into 1 ½ to 2 inch chunks)

1 tablespoon freshly cracked black pepper

1 tablespoon plus ½ teaspoon thyme leaves, plus 6 sprigs

6 cloves garlic (smashed)

Zest of a whole orange

5 tablespoons extra virgin olive oil

1 cup diced onion

½ cup diced fennel

½ cup diced carrot

1 bay leaf

¾ cup tomatoes crushed slightly

8 whole tomatoes (San Marzano))

¼ cup balsamic vinegar

2 ½ cups red wine

4 cups beef or veal stock

½ cup pitted Nicoise olives

¾ pound papardelle

6 tablespoons unsalted butter

4 ounces young spinach

¼ cup plus 2 tablespoons chopped flat-leaf parsley

Kosher salt

Freshly ground black pepper

*Toss the beef in a large bowl with the cracked black pepper, 1 tablespoon thyme, the garlic and the orange zest. Cover and refrigerate overnight. Take the meat out of the refrigerator 45 minutes before cooking. After 15 minutes, season it on all sides with 1 tablespoon plus 2 teaspoons salt. Reserve the garlic and orange zest.

*Preheat oven to 325 degrees. Heat a large Dutch oven over high heat for 3 minutes. Pour in 3 tablespoons olive oil and wait a minute or two, until the pan is very hot and almost smoking. Place the meat in the pan, being careful not to crowd it (you will need to do this in batches). Sear the meat until well browned on all sides (this step is very important and should not be rushed; it will probably take 15 to 20 minutes). As the batches of meat are browned, remove them to a baking sheet.

*Turn the heat down to medium and add the onion, fennel and carrot. Stir with a wooden spoon, scraping up all the crusty bits left in the pan. Add the thyme sprigs, bay leaf and the reserved garlic and orange zest. Cook 6 to 8 minutes until the vegetables are caramelized.

*Add the crushed tomatoes and cook 2 minutes, stirring constantly to coat the vegetables. Add the balsamic vinegar and reduce to a glaze. Pour in the red wine and reduce it by half (about 5 minutes). Add the beef stock and bring to a boil.

*Add the meat to the pot. Cover the pan with plastic wrap (yes, it can go in the oven!), aluminum foil and a tightly fitting lid if you have one. Braise in the oven for about 3 hours.

*While the meat is in the oven, cut the whole tomatoes in half lengthwise. Pour 2 tablespoons olive oil into a baking dish in which the tomatoes will fit snugly. Place the tomatoes in the dish, cut side up and season with ¼ teaspoon salt, pepper and the remaining ½ teaspoon thyme. Roast the tomatoes in the same oven for 1 ½ hours, until they are shriveled and slightly caramelized on top.

*To check the meat for doneness, carefully remove the plastic and foil, being aware of the hot steam. Spoon a piece of meat out of the pan and press it with your thumb or a spoon. If it’s done, it will yield easily and almost fall apart. If it’s not super-tender, cover again and return the pot to the oven. When in doubt, taste it!

*Take the pan out of the oven and uncover completely. Using a ladle, skim off the fat that rises to the top. Turn the oven up to 400 degrees.

*Bring a large pot of heavily salted water to boil. Ladle half the braising juices into a large sauté pan and add the olives. Return the meat to the oven for 15 minutes to caramelize. When the water boils, cook the pasta to al dente and drain. Transfer the noodles to the pan with the braising juices and olives. Over medium-low heat, toss the noodles in the juices to coat well and bring to a low simmer.

*Stir in the butter and season to taste with salt and pepper. Quickly add the spinach and ¼ cup chopped parsley and toss for just 1 minute, until the spinach begins to wilt.

*Transfer the pasta to a large warm platter. Spoon the meat and its juices over the noodles. Tuck the roasted tomatoes in and around the noodles and meat. Sprinkle the remaining 2 tablespoons chopped parsley over the top.

Tarte au Fromage with Lemon Cream and Blueberry Compote

1 frozen sheet all-butter puff pastry (8 by 12 inches or equivalent)

½ cup plus 1 tablespoon granulated sugar

2 extra-large eggs

1 extra-large egg yolk

½ cup heavy cream

1 teaspoon pure vanilla extract

Zest of 1 lemon

¼ teaspoon kosher salt

1 pound fresh ricotta cheese

Lemon cream (or use pre-made lemon curd)

Blueberry compote (fresh or frozen blueberries, recipe to follow)

*Defrost the puff pastry slightly and unfold it onto a parchment-lined baking sheet. Use a paring knife to scare a ½ inch border around the edge of the pastry. Brush the border with water and sprinkle with 1 tablespoon sugar. Place the puff pastry (on the baking sheet) back in the freezer for at least 30 minutes.

*Preheat the oven to 350 degrees. Remove the pastry from the freezer and bake about 30 minutes, until it’s golden brown and cooked through (if you undertake the pastry, the ricotta filling will make it soggy). Remove the pastry from the oven and let it cool. Turn the oven down to 325 degrees.

*Meanwhile, whist together the eggs, egg yolk, remaining ½ cup sugar, cream vanilla, lemon zest and salt in a medium bowl. Add the ricotta and stir in gently to incorporate, without overworking it.

*Remove the top layer of pastry from the area inside the ½ inch border. Press down the remaining pastry with your fingers to flatten it. Spoon the ricotta mixture into the center of the tart. Use a rubber spatula or the back of a spoon to distribute the filling evenly just up the ½ inch border.

*Bake 30 to 40 minutes, until the ricotta mixture is set (look for Jell-O motion) and start to color on top.

*Cut the tart into six squares and garnish with dollops of the lemon cream and blueberry compote.

Blueberry Compote

½ cup granulated sugar

½ vanilla bean

2 teaspoons cornstarch

2 cups fresh blueberries (or frozen)

2 tablespoons brandy

½ cup dried blueberries

*Place the sugar in a medium pot. Split the vanilla bean in half lengthwise and use a paring knife to scrape out the seeds and pulp into the sugar. Add 1/3 cup water and bring to a boil over medium heat, without stirring. Cook about 10 minutes, swirling the pan occasionally, until the mixture is an amber caramel color.

*Meanwhile, stir 1 tablespoon water into the cornstarch. When the sugar has reached an amber caramel color, add half the blueberries and brandy to the pot. The sugar will harden. Cook for a minute or two over low heat, stirring gently, until the berries release their juices and the sugar dissolves.

*Strain the mixture over a bowl and return the liquid to the pan, whisk in the cornstarch slurry and cook another minute, stirring often until it comes to a boil. Transfer the cooked berries to the bowl and stir in the remaining fresh and dried blueberries. Pour the thickened juices over the berries and stir to combine.

October 29, 2011


Filed under: SATURDAY SUPPER — jherzlinger @ 1:12 pm

Happy Halloween weekend! To celebrate, I’m gorging on gourds with a very fall-worthy menu which includes one of my seasonal favorites, spaghetti squash. Enjoy! Love, Jamie





Spaghetti Squash

1 Spaghetti Squash

Sea Salt

Fresh Cracked Black Pepper

Olive Oil

*Preheat oven to 400 degrees. Carefully cut the Spaghetti squash in half and scoop out the seeds and strings. Drizzle with olive oil and sprinkle with sea salt and fresh cracked black pepper. Place on foil and bake for 50 minutes.

*With a fork, scrape around the edge of the squash to shred the pulp into strands.

Puttanesca Sauce

2 tablespoons olive oil

½ cup finely chopped onion

3 cloves minced garlic

3 pounds fresh Roma tomatoes (or mix Roma with Vine)

½ cup pitted and halved Kamalata olives

1 tablespoon tomato paste

1 tablespoon drained capers

½ teaspoon dried crushed basil


*In a large pot heat the olive oil over medium high heat. Add the onion and sauté until soft and lightly caramelized. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced (about 40 minutes).

*Adjust seasoning to taste, cover and set aside.

Caesar Salad with Homemade Croutons


2 tablespoons unsalted butter

2 tablespoons olive oil

2 garlic cloves, halved

3 cups 3/4-inch cubes of Italian or French bread


2 flat anchovy fillets, or to taste, rinsed and drained

4 garlic cloves

2 teaspoons Sherry vinegar

2 teaspoons fresh lemon juice

1 teaspoon Worcestershire sauce

1/2 teaspoon dry mustard

1/2 cup olive oil

4 heads of romaine, the pale-green inner leaves washed, spun dry, and torn into bite-size pieces (about 12 cups) and the outer leaves reserved for another use

Parmesan curls formed with a vegetable peeler

*Preheat oven to 350°F. In a small saucepan melt the butter with the oil, the garlic, and salt and pepper to taste over moderately low heat. Remove the mixture from the heat, let it stand for 10 minutes, and discard the garlic. In a bowl toss the bread cubes with the butter mixture, spread them on a baking sheet, and bake them in the middle of the oven for 12 to 15 minutes, or until they are golden. The croutons may be made 1 day in advance and kept in an airtight container.

*Mince and mash the anchovies with the garlic to form a paste and in a bowl whisk together the paste, the vinegar, the lemon juice, the Worcestershire sauce, and the mustard. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

*In a large bowl toss the romaine with the croutons and the dressing until the salad is combined well and sprinkle the salad with the Parmesan curls.

To drink: Feudi del Pisciotto, Chardonnay “Alberti Ferretti”, 2008

Pumpkin Pie Crème Brulee with Butter Pecan Crust

 3 ½ cups heavy cream, divided

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

½ teaspoon powdered ginger

1 teaspoon vanilla extract

8 egg yolks

1 cup sugar

½ cup whole milk

2 cups canned pumpkin

Water (hot)

¼ cup natural brown sugar

*Preheat the oven to 300 degrees. Divide the crust into 8 (6 ounce) custard cups. Put them in a 9×13” baking dish or roasting pan and bake for 10 to 12 minutes. Set aside to cool.

*In a medium saucepan, over medium-high heat, add 2 cups of the cream and the vanilla. Bring to a boil and remove from heat.

*In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved. Add the remaining 1 ½ cups of cream and the ½ cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture then strain through a medium-size sieve. Whisk the pumpkin.

*Divide the pumpkin mixture evenly into the custard cups lined with the crust. Add the hot water into the baking dish of roasting pan to create a hot bath and put the pan in the oven. Bake until the custard is starting to set about 35 to 45 minutes. Remove the brulee from the oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours.

*Lightly sprinkle each custard with brown sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeating with a light sprinkling each time. Allow to cool and serve.

Butter Pecan Crust

32 butter crackers (like Ritz)

½ cup pecans

5 tablespoon unsalted butter, melted

2 to 3 tablespoons dark brown sugar

In a food processor, pulse the crackers and pecans until finely ground about 6 to 10 pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of the baking pans.

October 22, 2011


Filed under: SATURDAY SUPPER — jherzlinger @ 2:22 pm

This week my youngest daughter and I were searching our kitchen for a waffle maker and stumbled upon my grandmother’s Bundt cake pan. My daughter pulled out the pan, looked at it and said “Mommy, what is this?” Shocked that I had never made Bundt cake for my daughters, I decided it’s time to start my very own Bundt cake legacy!

This week’s menu revolves around double-chocolate Bundt cake and I even added a white chocolate martini for a little extra kick. Enjoy and have a fabulous weekend! Love, Jamie






Roasted Pear Salad with Endive, Hazelnuts and St. Agur

¾ cup blanched hazelnuts

¼ cup plus 1 teaspoon hazelnut oil

½ cup plus 2 tablespoons grapeseed oil

5 Comice or Bartlett pears, peeled, cored and cut into eighths

4 tablespoons unsalted butter

2 teaspoons thyme leaves

1 tablespoon finely diced shallot, plus 2 tablespoons thinly sliced shallot

2 ½ tablespoons sherry vinegar

2 tablespoons rice vinegar

6 heads Belgian endive, core removed, separated into spears

1 ounce arugula, cleaned and dried

¼ pound St. Agur blue cheese( or any good blue cheese you love)

Kosher salt and freshly ground black pepper

*Preheat the oven to 375 degrees. Toast the hazelnuts on a baking sheet 8 to 10 minutes, until they smell nutty and are a light golden brown. Remove them from the oven and toss with 1 teaspoon hazelnut oil and a healthy pinch of salt. When they have cooled, chop the nuts coarsely.

*Heat two large sauté pans over high heat for 2 minutes. Swirl 1 tablespoon grapeseed oil into each pan and then carefully place the pears in the pan, cut side down. Add 2 tablespoons butter to each pan and season each batch with 1 teaspoon salt and 1 teaspoon thyme.

Reduce the heat to medium-high and cook the pears about 6 minutes until they’re golden brown on the first side. Carefully turn the pears over and cook another 3 to 4 minutes until the second side is golden brown and the pears are tender but not mushy.

*Using a mortar and pestle, or the side of a large chef’s knife, pound or mash six of the pear wedges to a chunky paste. Combine the diced shallot, sherry vinegar, rice vinegar and ¾ teaspoon salt in a medium bowl and let sit for 5 minutes.

*Whisk the remaining ¼ cup hazelnut oil and ½ cup grapeseed oil, Stir in the pear puree and taste for balance and seasoning.

*Place the remaining roasted pear wedges, the endive and the sliced shallots in a large salad bowl and toss with about three-quarters of the vinaigrette. Season with ¼ teaspoon salt and a few grindings of black pepper and toss gently, being careful not to break up the pears.

Toss the arugula gently and taste for seasoning, adding more vinaigrette if you like.

*Arrange half the salad on a large platter. Use a cheese pull to make long ribbons of the blue cheese and place half of them in and around the greens. Sprinkle half of the nuts on top. Place the remaining salad on top and finish with shavings of cheese and the rest of the nuts.

Pappardelle with Wild Mushrooms, Shell Beans and Parmesan

1 ½ pounds wild mushrooms( or any exotic you can get)

5 tablespoons extra-virgin olive oil

4 tablespoons unsalted butter

¾ cup fresh breadcrumbs(or panko, my new love)

¾ pound dry pappardelle noodles

1 cup sliced shallots

4 cloves garlic, sliced

1 tablespoon thyme leaves

1 ¼ cups cooked shell beans(peas)

1 to 1 ½ cups mushroom, vegetable or chicken stock or pasta water

4 ounces young spinach, cleaned and dried

¼ cup chopped flat-leaf parsley

¼ pound hunk, Parmigiano-Reggiano, for shaving

Kosher salt and freshly ground black pepper

*Preheat the oven to 375 degrees. Put a large pot of heavily salted water on to boil. If the mushrooms are big, tear them into large bite-sized pieces (they’ll shrink once they’re cooked, so don’t make them too small).

*Heat a large sauté pan over high heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait a minute. Add 1 tablespoon butter and when it foams, scatter half the mushrooms into the pan. Season with ½ teaspoon salt and a healthy pinch of pepper. Sauté the mushrooms about 5 minutes,

stirring occasionally until they are tender and a little crispy. Transfer the cooked mushrooms to a plate and repeat with the second half of the mushrooms.

*While the mushrooms are cooking, toss the breadcrumbs with 1 tablespoon olive oil, spread them on a baking sheet and toast 8 to 10 minutes, stirring once or twice, until golden brown.

*Drop the pasta in the boiling salted water and cook the noodles until al dente. While the pasta is cooking, return the mushroom pan to the stove over medium-high heat. Swirl in 2 tablespoons butter and when it foams, add the shallots, garlic and thyme. Cook a minute or two and add the cooked mushrooms and shell beans.

Cook 3 to 4 minutes stirring to combine well.

*Pour 1 cup of the stock or pasta water and add the cooked pasta to the pan. Toss gently, using tongs and a wooden spoon and cook 3 to 4 minutes to coat the pasta with the juices. Taste for seasoning. Add more stock or pasta water if the noodles seem dry. Remember, the pasta will keep absorbing liquid, so make sure

it’s juicy enough when you plate it. Quickly toss in the spinach and chopped parsley.

*Transfer the pasta to a large warm platter. Using a vegetable peeler, shave some Parmigiano-Reggiano over the top and shower the dish with the toasted breadcrumbs.

To drink: 2008 Chalk Hill North Slop Pinot Gris

Double-Chocolate Bundt Cake

5 ounces bittersweet chocolate coarsely chopped, plus 2 ounces bittersweet chocolate cut into small slivers

8 tablespoons (1 stick) unsalted butter, cut into cubes, plus a little more for greasing the pan

2 teaspoons vanilla extract

1/3 cup good-quality unsweetened cocoa powder

1 ¾ cup good-quality unsweetened cocoa powder

2 teaspoons baking soda

1 ½ teaspoon baking powder

½ teaspoon kosher salt

3 extra-large eggs

3 extra-large egg yolks

1 ¾ granulated sugar

½ cup crème fraiche or sour cream

Vanilla ice cream

*Preheat oven to 350 degrees. Lightly butter a Bundt pan and place 5 ounces of coarsely chopped chocolate, butter and vanilla extract in a small saucepan. Put the pan in the oven to melt the ingredients as the oven preheats. When melted, remove from the oven and stir to combine.

*Meanwhile, whisk together ¾ cup water and the cocoa powder in a saucepan. Bring it to a boil over medium heat, whisking constantly to avoid burning the cocoa. Remove from the heat and set aside to cool.

*Sift together the flour, baking soda and baking powder. Stir in the salt. In a stand mixer fitted with the whisk attachment, beat the eggs and yolks together for a few seconds to combine. Pour the sugar and whip at high speed, 5 to 6 minutes, until very pale yellow and thick enough to hold a ribbon when you lift the whisk away from the bowl.

*Add the cocoa powder mixture to the melted chocolate (using a rubber spatula and be sure to get all the cocoa). Transfer the egg mixture to a large bowl and fold in the melted chocolate and then the crème fraiche. Gently fold the dry ingredients into the batter in thirds, being careful not to deflate it, but making sure to combine them well.

*Pour half the batter into the Bundt pan and sprinkle the chocolate slivers on top. Pour in the remaining batter and bake for 25 minutes, until the cake is just set but still very moist. Cool for 30 minutes and invert onto a plate. Serve with vanilla ice cream.

White Chocolate Martini

2 ounces white chocolate liqueur (godiva)

2 ounces Bailey’s Irish crème

2 ounces vanilla vodka

1 ounce crème de cocoa

Chocolate syrup

Very Cold Martini glasses

*Place martini glasses in the freezer two hours prior to making (overnight is even better!).

*Drizzle the chocolate syrup as you turn the martini glass to make a decorative pattern. Mix all ingredients in a shaker with ice and pour into the chilled glass.

*Garnish with dark and white chocolate shavings.

October 8, 2011


Filed under: SATURDAY SUPPER — jherzlinger @ 1:30 pm
Happy Saturday! It’s getting to be the time of year when the air gets crisp and backyard barbeques turn to hot cocoa and marshmallows. I’m so excited to finally pull out my boots and scarves and this week I’m getting into the spirit of the new season with this fall-worthy menu.  Invite your friends, family and treat yourself to plenty of chocolate!! Enjoy! Love, Jamie






1 green apple, peeled, cored and roughly chopped

1 ripe pear, peeled, cored and roughly chopped

2 tablespoons apple cider vinegar

1/2 cup apple juice

2 tablespoons fresh lemon juice

1/2 cup grapeseed oil

Kosher salt and freshly ground black pepper


1 head Boston lettuce

1 heat frisee lettuce

1 apple, cored and thinly sliced

1 cup pecans, toasted and chopped (see instructions below)

6 ounces fresh goat cheese, crumbled

*Prepare the apple vinaigrette: In a blender, combine the apple, pear, vinegar, apple juice and lemon juice and puree until smooth. With the machine running, add the oil in a slow stream. Season with salt and pepper. The vinaigrette will keep for up to a week refrigerated.

*In a large bowl, toss the lettuces, apple and pecans with some vinaigrette. Divide among serving plates and top with the crumbled cheese.

*Toasted Nuts: Place nuts on a foil-covered tray in a toaster oven that has been preheated to 300 degrees or in a dry pan over medium heat. Stir occasionally to prevent burning. After a couple minutes, the spices or nuts will become fragrant and slightly darker. At this point, remove them from the heat and proceed with the recipe.

To drink: Domaine du Castel, Blanc du Castel, 2009


2 tablespoons extra-virgin olive oil

8 ounces Italian chicken or vegetarian sausage (2 large links), sliced 1/2 inch thick

1 shallot, minced

12 pieces Oven-Dried Tomatoes

1/2 cub low-sodium chicken broth

1 (8-ounce) box strozzapreti or other dried pasta

1 bunch broccolini, cut into florets

1 (15-ounce) can white beans, drained

Kosher salt and freshly ground black pepper

1/2 cup finely chopped fresh flat-leaf parsley

Freshly shaved Parmesan cheese, for serving

*Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausages and cook until browned and cooked through, 5 to 7 minutes. Transfer the sausages to a plate and reserve.

*Add the shallot to the pan and cook over medium heat, stirring frequently, until fragrant and caramelized, about 5 minutes. Add the tomatoes, reserved sausage slices and chicken broth; stir until well blended; keep warm.

To Drink: Vie di Romans Dessimis, 2006



1 1/2 cups heavy cream

1 cup whole milk

1 cup malt powder

8 ounces milk chocolate, chopped

8 ounces extra-bitter chocolate, chopped

2 large eggs

1 prebaked chocolate piecrust


1 1/2 cups heavy cream

1/2 cup mascarpone cheese

1/4 cup sugar

1 tablespoon vanilla extract

Cocoa powder for dusting

*Prepare the filling: In a large saucepan, combine the cream and milk and bring just to a boil. Put the malt powder in a small bowl. Ladle a little hot cream mixture into the malt powder and whisk until smooth. Add this mixture to the cream mixture in the pan and whisk until incorporated. Remove the pan from the heat.

*Add the chocolates to the pan, let stand for about 5 minutes and then whisk to combine. Whisk in the eggs, one at a time, until the mixture is smooth. Strain into a medium container and set aside or refrigerate until ready to use, or for up to 2 days.

*Preheat oven to 300 degrees. Fill the piecrust with the filling (it should come just up to the edge of the crust). Bake for 10 minutes, rotate the pie and then bake for 7 to 10 minutes more. The edges of the filling should be puffed and set, while the middle is still slightly loose. Let the pie cool, then refrigerate for at least 1 hour or overnight.

*Prepare the topping: Using the whisk or an electric mixer, whip the cream, mascarpone, sugar and vanilla to stiff peaks. Refrigerate until needed or for up to 4 hours.

*To assemble, carefully unmold the pie from the tart pan. Scoop the topping onto the center of the pie. Slice the pie, sprinkle each slice with a little cocoa powder and serve.


4 (1 ounce) envelopes hot chocolate mix, divided

3 cups milk

3/4 cup vanilla vodka

6 cups ice

Mini marshmallows and chopped chocolate for garnish

*Empty 1 envelope hot chocolate mix into a saucer. Pour some water into another saucer, Dip the rims of 4 martini glasses into the water and shake off any excess. Dip them in the hot cocoa mix.
*In a blender, combine the remaining hot chocolate mix, milk, vodka and ice and blend until smooth. Divide the mixture among the prepared glasses and garnish with the marshmallows and remaining cocoa mixture.

October 1, 2011


Filed under: SATURDAY SUPPER,Uncategorized — jherzlinger @ 1:06 pm

I hope you all had an amazing week!  It was very hectic, JAMIE LOVES came out this Thursday, I cooked all week for the Jewish New Year and I am craving Steak and Fries!  I love my heritage but I have had enough tribal food to last until the next holiday! To those of you that are Jewish, I wish you all L’Shana Tova.

This menu today, is all about casual indulgence!  Invite a bunch of friends as the food is all about dipping and yummy!

Have a wonderful weekend and let me know how it turns out!










1 cup coarsely chopped fresh cilantro leaves

1/4 cup extra-virgin olive oil

1/2 teaspoon kosher salt


1 ear corn, husks removed

1 quart low-sodium vegetable broth

1 garlic clove, smashed

1 medium white onion, chopped

Kosher salt

2 firm but ripe avocados, peeled and pitted

3 tablespoons fresh lime juice

1/4 cup sour cream

*Prepare the cilantro oil: In a blender or small food processor, puree the cilantro, oil and salt. Pour the mixture into a fine-mesh sieve set over a bowl and let it drain for 15 minutes. Store the oil in an airtight container at room temperature for up to 5 days.

*Heat a dry, heavy cast-iron skillet over medium-high heat and roast the whole corn, turning occasionally, until charred in spots, about 10 minutes. Transfer the corn to a cutting board and when cool enough to handle, cut the kernels from the cob. Cut the cob into thirds.

*Bring the kernels, cob pieces, broth, garlic, onion and 1 1/2 teaspoons of salt to a boil in a large saucepan and boil until the liquid is reduced to about 3 cups, about 20 minutes. Remove from the heat and cool, uncovered. Discard the cob pieces.

Make this soup a few days ahead and the rich flavors of avocado, sweet corn and lime will bloom even more.

To drink: Blain-Gagnard, Chassagne-Montrachet “Boudriottes”, 2008


2 1/2 pounds russet potatoes (about 4 large), unpeeled

Peanut or canola oil, for frying

1/4 cup freshly grated Parmesan cheese

3 garlic cloves, minced

2 tablespoons chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

*Using a sharp large knife, cut the potatoes into 1/2 inch slices and then cut the slices into 1/2 inch strips (about 3 1/2 inches long). Fill a large bowl with ice water and soak the strips for 30 minutes. Drain them in a colander and pat completely dry on kitchen towels.

*In a deep fryer or heavy pot, heat 4 inches of oil (4 to 6 cups) over medium-high heat to about 375 degrees. Line a baking sheet with paper towels. Fry the potato sticks in small batches until golden brown, about 4 minutes. With a slotted spoon, transfer the fries to the baking sheet to absorb excess oil.

*In a bowl, toss the fries with the Parmesan cheese, garlic, parsley and salt and pepper to taste. Serve immediately or place the fries in a warming drawer or 350 degree oven until ready to serve.


2 teaspoons extra-virgin olive oil

2 medium shallots, minced

1 garlic clove, minced

1/4 cup dry white wine

1 cup heavy cream, plus extra if needed

1 cup freshly grated Parmesan cheese

4 ounces Fontina cheese, grated (1 cup)

4 (6 to 8 ounce) steaks (filet mignon, strip, New York or other desired cut preferably each 1 1/2 inches thick)

Kosher salt and freshly ground black pepper

*Prepare the Parmesan dipping sauce: Heat the olive oil in a medium saucepan over low heat. Add the shallots and garlic and cook, stirring until fragrant but not brown, about 2  minutes. Add the wine and simmer until nearly evaporated, 1 to 2 minutes. Add the cream, increase the heat to medium and simmer until slightly thickened. Remove the sauce from the heat and whisk in the cheeses. thin with a little extra cream if needed. Blend the sauce in a blender if a smoother sauce is desired, keep warm.

*Preheat a grill to high heat or preheat the broiler. When hot, oil the grill well.

*Season the steaks generously with salt and pepper. grill on broil until nicely marked or browned on one side, 3 to 5 minutes (the time will vary according to the cut of the steak). Turn the steaks over and continue cooking them to desired doneness, 2 to 4 minutes for medium-rare or 4 to 6 more minutes for medium. Remove the steaks from the heat and allow them to rest 5 minutes before serving.

*Pour the sauce into individual ramekins and serve alongside each steak.

To Drink: Poggio Antico, Brunello di Montalcino, 2005


1 tablespoon grated lemon zest

1/2 cup ffresh lemon juice (from 3 lemons)

1/4 cup fresh Meyer lemon juice (from 1 lemon)

Pinch of kosher salt

8 tablespoons (1 stick) unsalted butter, chilled, cut into pieces

1 1/4 cups sugar

3 large eggs

4 large egg yolks

Fresh blackberries

*Make the lemon curd: In a heavy saucepan, combine the zest, both kinds of lemon juice, salt, butter and half of the sugar. Bring to a boil over medium heat.

*Meanwhile, have ready fine-mesh strainer set over a medium airtight container and a medium bowl filled halfway with ice water.

*Whisk together the eggs and yolks in a small bowl. Whisk the remaining sugar until the egg mixture turns pale, about 2 minutes. Whisking constantly, add a bit of the hot lemon juice mixture to the eggs to temper them, then pour the entire bowl off eggs into the saucepan, whisking vigorously. Lower the heat and continue stirring until the curd has thickened an is bubbling around the edges.

*Strain the curd into the airtight container, cover the surface with plastic wrap and set in the bowl of ice water to cool When fully cooled, store in the refrigerator for up to 1 seek.

*To serve, spoon a little lemon curd into ramekins or small cups and accompany with blackberries and if desired, a few meringue cookies.

To drink: Cantina Terlano, Quarz Sauvignon Blanc, 2009

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